Toasting the corn first creates a more buttery-tasting meal-in-a-bowl or a flavorful side complement to grilled foods. Thin with milk or thicken with potato to achieve the consistency you want.
Corn Cob Chowdah Video
- ¼ cup (½ stick) butter
- 4 small cobs fresh corn
- 1 bunch green onions, chopped
- 1 cup diced celery
- 1 cup diced red bell pepper
- ¾ cup veggie broth
- 1cup whole milk
- 1 cup half-and-half
- ½ cup grated Russet potato
- 4 slices cooked bacon, chopped
- 2 tablespoons finely chopped fresh basil
- In a medium sauté pan with Teflon™ nonstick coating, melt butter and add corn cobs sprinkling each with paprika.
- Lightly toast the cobs, turning every 2 minutes until lightly browned. Remove from pan, cut away kernels with a knife, and set aside.
- Add onion to the pan and sauté over medium heat for 2 minutes.
- Add celery and red pepper and sauté over medium heat until the vegetables are tender—about 2-3 minutes.
- Mix in the corn and add the bacon and basil.
- Pour in broth, milk, and cream. Bring to slow boil and then lower heat; add bacon.
- Add grated potato as needed to thicken to the consistency you like. If the broth becomes too thick, add a little more milk.
- Cook for 8 minutes and serve hot.